SNACKING TIME!!

chilli2cherry.com

VEGETABLE CUTLETS

Potatoes 400gms

Chopped onions 20gms

Chopped celery 10gms

 Chopped carrots 10gms

Chopped French beans 10gms

Grated cauliflower 10gms

Shelled boiled peas 20gms

Salt and pepper to taste

Ginger chopped 5gms

Corn flour to bind

Coriander leaves chopped 10gms

Nutmeg a pinch

White dry bread crumbs 125gms

Oil to fry

PREPARATION:

Wash, peel and rewash potatoes. Cut each into 8 to 10 pcs. Boil in salted water till cooked. Drain. Dry over low flame, mash potatoes. Keep aside. Boil the vegetables in salted water. Drain, squeeze out moisture. Mix with potatoes. Add salt, pepper and grated nutmeg. Add in corn flour, coriander leaves. Divide into equal pieces 60gms each piece. Shape out into cutlet shape between palms. Prepare a batter of corn flour mixed with batter. Dip the cutlets and apply bread crumbs. Deep fry in hot oil till golden and crispy. Serve with potato straws and ketchup.

NOTE: Corn flour may be substituted with egg or milk panada as binding also.